Posted in China, Chinese, Hunan, Sichuan, cookery, cookery books, cooking, food, food & travel, recipe, traveleating on Aug 14th, 2009
My first encounter with food writer Fuchsia Dunlop was at a British Museum talk on Chinese food last year. I didn’t stay behind to chat with her, but was impressed with her opinions on the importance of food in Chinese culture. We were briefly introduced at a Ferran Adrià talk last November, and more recently [...]
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Posted in Cantonese, China, Chinese, Hong Kong, cookery, cooking, dumplings, food, noodles, recipe, traveleating on Jul 10th, 2009
When I was researching restaurants to visit in Hong Kong last year, I came across passionate debates on Chowhound and other forums on where to eat the best Cantonese wonton noodles, focusing on crucial details such as the size of the wonton, the silkiness of the skin, the taste and texture of the filling, and [...]
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Posted in Asian, Australian, China, Chinese, cookery, cookery books, cooking, food, recipe, traveleating on Jul 5th, 2009
When I first came across Australian chef and restaurateur Neil Perry’s Balance & Harmony – Asian Food in a bookshop earlier this year, I was impressed with its beautiful padded cover and glorious photos. It has to be one of the most beautifully designed cookery books I’ve come across recently. However, I had little time [...]
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Posted in China, Chinese, Hunan, London, Taiwanese, dining out, food, restaurant review, restaurants, traveleating, wine on Jun 8th, 2009
Background:
For about the last two years, ever since she discovered it, my London-based Taiwanese friend has been trying to persuade me to eat at Hunan. I knew very little about it until I finally decided to go with her and her partner. It’s a Taiwanese family-run restaurant, located near Sloane Square, and has been around [...]
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Being Cantonese and with a preference for more delicate, subtle flavours, my repertoire of Sichuan dishes is miniscule (dan dan mian, Sichuan hot pot), although I do like to eat in Sichuan restaurants once in a while (Ba Shan, Chilli Cool, Bar Shu, Snazz Sichuan). During my stint in Beijing though, I had no alternative [...]
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